Fukui Prefecture

After the founder returned from France, he applied wine aging to sake and released it in 1975. At the time, it was the most expensive sake in Japan, which was a turning point for the brewery. It was also the first in the industry to use the now-common expression "Daiginjo”. At that time, a label with a dragon stamped in gold foil was used on the sake bag used to press the sake. THis Daiginjo is fruity and soft with the notes of apple, peach, melon and strawberry. Fermented at low temperature, it is mellow with pleasant acidity and umami. Mildly dry and crisp, it is easy-drinking and delicious. REMARKS: The sake has been pasteurized, so it can be delivered at room temperature. However, cold temperature is suggested for long-term storage. Recommended way to drink: 5°C to 10°C Tasting Notes: Well-rounded, gently aromatic and surprisingly incisive. Grade: Daiginjo Rice: Yamada Nishiki Rice Polishing Ratio: 40% rice polishing Nihonshu-do (SMV): +4

Using one of the most popular production methods, this sake expressed itself in its fullest, with a rich and fruity aroma. This is one of the best selections of daiginjo made in the cold season. Crystal Dragon is made from domestically grown rice in a gradual low-temperature fermentation process. Kokuryu’s proprietary yeast gives it a graceful aroma and clean taste. This sake is immensely popular as a gift. Recommended way to drink: Chill to 5 - 10 degree Celsius Tasting Notes: Fresh, fruity and smooth. Grade: Daiginjo Rice: Yamada Nishiki Rice Polishing Ratio: 50% rice polishing Nihonshu-do (SMV): +4

Kokuryū Jungin Junmai Ginjō (黒龍 純吟) is made of Gohyakumangoku rice produced in Fukui Prefecture and milled to 55%. The natural flavour of the Gohyakumangoku reveals a refreshing character with deep umami. The harmony of taste and fragrance creates a depth of flavour that is rich, dynamic and mysterious. Fresh and lively, this sake smells of cooked fruit, pineapple, orange and banana, combined with nutty aromas of coconut, walnut and hazelnut, as well as umami and bread crust. The palate becomes spicy, even more umami-intensive and creamy, paired with a fresh and lively acidity, slightly bitter on the finish. The harmony of flavour and aroma create a depth of flavourful, dynamic and mysterious in this beautiful all-rounder and also make the Kokuryu Jungin an exciting food companion. Recommended way to drink: 10°C to 20°C Grade: Junmai Ginjo Rice: Fukui Gohyakumangoku Rice Polishing Ratio: 55% rice polishing Nihonshu-do (SMV): +4.5 Acidity: 1.3

Kokuryū Jungin Junmai Ginjō (黒龍 純吟) is made of Gohyakumangoku rice produced in Fukui Prefecture and milled to 55%. The natural flavour of the Gohyakumangoku reveals a refreshing character with deep umami. The harmony of taste and fragrance creates a depth of flavour that is rich, dynamic and mysterious. Fresh and lively, this sake smells of cooked fruit, pineapple, orange and banana, combined with nutty aromas of coconut, walnut and hazelnut, as well as umami and bread crust. The palate becomes spicy, even more umami-intensive and creamy, paired with a fresh and lively acidity, slightly bitter on the finish. The harmony of flavour and aroma create a depth of flavourful, dynamic and mysterious in this beautiful all-rounder and also make the Kokuryu Jungin an exciting food companion. Recommended way to drink: 10°C to 20°C Grade: Junmai Ginjo Rice: Fukui Gohyakumangoku Rice Polishing Ratio: 55% rice polishing Nihonshu-do (SMV): +4.5 Acidity: 1.3